Mexican Meatball Soup

Ingredients

For the meatballs:

  • 1 lb lean ground beef [See Note 1]
  • 2 cloves garlic, minced
  • ½ onion, chopped
  • ½ cup uncooked Rolled Oats [See Note 2]
  • 1 egg, beaten
  • ¼ cup fresh spearmint, chopped finely
  • ¼ cup fresh cilantro, chopped finely
  • ¼ cup fresh oregano, chopped finely [See Note 3]
  • 1 tsp ground cumin
  • ½ tsp Chipotle chili powder [See Note 4]
  • salt and pepper to taste
  • For the soup:
  • 3 cloves garlic, minced
  • ½ onion, chopped
  • 1 large carrot, sliced
  • 2 medium potatoes, peeled and cut into small dice-sized cubes
  • 2 tbsp olive oil
  • 3 cups beef broth
  • 3 cups water
  • 1 can (14.5 oz) diced tomatoes with chile peppers
  • salt and pepper to taste
  • Juice ½ of a lemon or lime juice [See Note 5]
  • Optional Garnish:
  • fresh cilantro, chopped finely
Instructions
  1. Heat the olive oil in a heavy bottom 5 qt stock pot to medium heat. Add onions and garlic and cook until onion is translucent. Add chopped carrots, celery, and potatoes to pot and cook for about 3 to 5.
  2. Meanwhile, in a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter, about golf ball size. Set aside.
  3. Next. add the broth, water, diced tomatoes and spices into the stock pot. Stir to combine.
  4. Add the meatballs to the pot and bring to a boil, then reduce the heat to a simmer.
  5. Cover continue cooking over medium-low heat for another 15-20 minutes or until meatballs are cooked through. Add lemon juice and herbs. Taste and adjust seasonings as necessary.

Source : allrecipes.Com

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